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Roast pork with pear and sage
How do you improve on a traditional roast? You give it a modern twist, such as this sauce, which combines fresh pears with aromatic sage.
ingredients
3-4kg leg of pork
extra virgin olive oil
coarse sea salt
2 tablespoons of rosemary sprigs
4 cloves garlic, peeled and cut into slivers
5 pears
2 tablespoons butter
1 teaspoon grated ginger
250ml (1 cup) pear juice (or substitute apple juice)
2 lemons, juiced
2 tablespoons chopped sage
salt
pepper
2 tablespoons balsamic vinegar
method
Preheat the oven to 220C. Score the rind of the pork and rub with oil and salt. Then push sprigs of rosemary and garlic into the cuts.
Place pork on a rack in an oven dish and roast for 30 minutes or until the rind is golden and starts to crisp.
Reduce heat to 180C and cook until medium done. Allow about 25-30 minutes per 500g for remainder of cooking. The pork is cooked when the juices of the meat run clear when pierced in the thickest part with a fork or skewer.
Peel the pears and cut into thin wedges. Melt the butter in the pan and add the ginger and pears. Cook until the pears are just coloured. Now add the lemon juice. Reduce. Add the pear juice and 2 tablespoons of sage and cook for a further 15 minutes. Blend until smooth with the balsamic vinegar. Take out and mix through the other tablespoon of sage. Serve with the pork.
Serves 10-12
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